- 4 Cups baby arugula
- 1 small head radicchio, thinly sliced
- 1 fennel bulb, cored and thinly sliced
- 1/2 lemon, juiced
- 1/4 Cup extra-virgin olive oil
- Parmigiano-Reggiano, grated
Combine the arugula, radicchio, and fennel in a large bowl.
In a small bowl, whisk together the lemon juice and olive oil. Season with salt and pepper.
Toss the vinaigrette with the greens until lightly coated.
Sprinkle with chopped walnuts and grated Parmigiano-Reggiano.